Gluten Free | Low GI | Low Carb | Grain Free | Lactose Free | Vegan
|Cabbage||100g, shredded finely||<10||Negligible|
|Coconut flesh or Dessicated Coconut||50g, grated||<35||Low|
|Curry Leaves||4-6 leaves||<10||Negligible|
|Mustard Seeds||1 Tsp.||<35||Vey Low|
|Green Chili||1 in number, slitted||<20||Very Low|
|Coconut Oil||2 Tsp.||0||Nil|
|Salt (Pink and Regular)||1:1 ratio as per taste||0||Nil|
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
- Cut the cauliflower into florets. Boil, drain and dry with a kitchen towel
- Heat the oil in a pan, splutter mustard seeds, curry leaves and green chilies. Let it splutter for a bit by covering it with a lid.
- Put in the boiled cauliflower and stir.
- When warm add coconut flesh and dish it out on a bed of cabbage.